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Salad with canned tuna and Peking cabbage

Salad with canned tuna and napa cabbage

Tasty, healthy, quick, and pretty! For every day and for special occasions. This salad with canned tuna and napa cabbage is very easy to put together; it can be a full lunch or dinner, or even breakfast for the whole family. A versatile clean-eating dish—vitamin-rich, and also very filling and colorful! Worth a try!

Pearl

Recipe author

Salad with canned tuna and Peking cabbage

Composition / ingredients

Servings:

Napa cabbage

100

Tomatoes (large)

Cucumbers (large)

Canned beans

Shallot

Canned tuna (in its own juices, 1 can)

Eggs (boiled)

Bell pepper

Fresh herbs

Salt

Vegetable oil (or olive)

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 57 % 12 g

Carbohydrates 19 % 4 g

149 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad with canned tuna and napa cabbage? Wash all the vegetables and peel the onion. Shred the napa cabbage into not-too-fine strips and put it in a salad bowl. It's best to use a small, young head so the cabbage is as crisp as possible.
Step 2:

Cut the tomato into small wedges. You can use cherry tomatoes in this salad—cut some in half and leave some whole. Cut the cucumber however you like, into rounds or thin sticks. Add everything to the cabbage.
Step 3:

Cut the bell pepper and shallot into thin slivers and add them to the cabbage and vegetables. Instead of shallot, you can use a white salad onion or a bunch of green onions.
Step 4:

Drain the liquid from the beans. Break the tuna into small pieces with a fork or spoon. Add it all as the next layer of the salad. You can add more beans to taste.
Step 5:

Sprinkle the salad with finely chopped fresh herbs. Parsley, dill, or basil all go well in it. Season with salt and allspice and drizzle with oil.
Step 6:

Cut each egg in half, then slice each half thinly. You can use quail eggs to decorate. Arrange the slices on the salad in a flower pattern, or however you like.

A salad with tuna and vegetables is always delicious, original, and fresh! A great option for anyone who watches their health and eats clean. I'd like to offer you a salad that's also a wonderful change of pace for an everyday menu. You can make it for dinner and end up with a full, vitamin-rich dish that, thanks to the tuna and beans, is also very filling. Tuna is good for you both fresh and canned—it's very high in protein. At the same time, it's a low-calorie food. You can adjust the mix of ingredients to your taste—for example, use more tomato and cucumber and less beans and cabbage. You can use any oil: vegetable, canola, flaxseed, olive, and so on. Toss the salad well before serving. Enjoy your meal!
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.